| How To Cook: |
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1. Sprinkle the salt over the zucchini in a mixing bowl. Let it stand for ˝ hour, then spread, the strips on paper towels and pat them dry.
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2. Melt the butter in a 1˝-quart saucepan. When the foam subsides, add the zucchini. Toss it about in the butter with a spoon or spatula until well coated, then cover the pan, turn the heat to low and simmer 10 minutes, or until barely tender. Don't overcook.
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3. With a wire whisk, beat the flour into the sour cream. Pour the mixture over the zucchini and, stirring gently, simmer 2 or 3 minutes, until the sauce is thick and smooth.
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4. Stir in the sugar, vinegar and dill, and taste for seasoning.
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